3
1
2
Introduction
Kagetsu offers various kinds of ramen. Their tonkotsu broth is simmered over the hours and paired with noodles as well as complementary items such as char siew. Do not miss out on their signature Arashi Genkotsu Ramen! continue reading
Signature Dishes
Arashi Genkotsu Barikara Ramen Arashi Genkotsu Ramen Arashi Toripaitan Ramen
Review (6)
Level4 2013-10-06
41 views
for photos and more reviews, visit http://thelittlemomentsofmylife.blogspot.com (:this jap restaurant, tucked away in a corner of star vista, doesn't have the queues of menya musashi. i actually dined at menya musashi last year but i don't know why i didn't do a post on it. and i can't really compare now since i can't remember how that one tasted, except that it was good haha. anyway, Ramen Kagetsu Arashi has pretty much the full range of ramen - tonkotsu (yay!!), miso, shio, etc...but we immediately went for the tonkotsu ;) i love hearty japanese soups which i know have been boiled painstakingly for hours to produce a rich, flavourful broth, without being overwhelmingly-thick like western soups. i've been wanting to get a yummy bowl of such tonkotsu soup, and while i was glad to have some ramen at Santouka previously, i have to say that i still prefer tonkotsu ramen to hokkaido ramen! i absolutely loved this broth, which had a delightfully piquant flavour, especially because of the strong garlic aroma but the good thing is that it didn't leave the kind of uncomfortable garlic-breath which is totally undesirable for dates i felt that the cha shu was a bit tooooo thin, and the egg wasn't the flowy yolk kind (need to top up for that!), but the tasty soup more than made up for these minor quibbles (: continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-09-30
11 views
I had the Teppen rice this time round instead of a ramen. The rice comes on a sizzling iron skillet-type plate, which reminds me a lot of Pepper Lunch. But the food is better than pepperluch, with lots of eggs as the base, and a piece of butter on top. It will be even better if they can double the amount of butter that they give. I love the slightly burnt garlic taste in the rice. It might not be a good choice if you dont want to leave the restaurant with a smokey smell though. The shop is very small, and look as though they only have a staff on the outside to serve customers. Service might be slow at times. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-09-23
16 views
So here i find myself with a majority vote for a ramen dinner.Makes it simple though: definitely no egg fried rice for me.might as well try the recommended special. Arashi Genkotsu Ramen.while waiting, i fiddled with the condiments. and found myself impressed with fauchon black pepper powder. maybe that's why the costs are slightly higher here.honestly though, who puts pepper into anything here?and what about the black pot?pickled spring onions.tasting like kimchi but with a pungent and slightly bitter aftertaste.it definitely opened my appetite though. so there! $12.90 for a bowl of ramen. The seaweed was placed right on top and was already a soggy mess by the time it arrived. The chashu was so thin it was completely submerged. I'd rather not have the half hardboiled egg and have a thicker piece of chashu like in other ramen restaurants. Be warned that the soup is very very salty. And as promised, high on fat and collagen for a very thick soup. And the noodles? Like overcooked korean noodles. If it's any consolation, I still finished my bowl of ramen but... I really won't be giving this a third try. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-09-06
6 views
I've wanted to try this new ramen place for some time. Finally got some friends to accompany me today to try out their weekday set lunch. You top up $2 on top of the ala carte ramen price and you'll get a side dish and a drink. Guide-dog friendly As a ramen fan, I've got high standards for my ramen. For their ramen sets, it's disappointing that the egg that comes with their ramen is a half-boiled egg and not the runny egg-yolk type of ramen egg. The seaweed and bamboo shoots tasted alright. However, their very thinly sliced pork cha shu hardly had any flavor to it and seem to be just boiled. Noodles were cooked a bit too soft for my liking too.Their signature ramen had added spices to their broth, like a slightly peppery tonkotsu broth. Did not really like the taste. Also, soup base was a bit too one-dimensional salty and very oily. I prefer one that is rich, but does not leave an oily after-taste on your lips. Arashi Genkotsu Ramen - $14.90++ for setAs for the sio ramen, the soup base is less salty than their signature ramen. But still, it's too oily.Arashi Genkotsu Sio Ramen - $14.90++ for setWe choose the gyoza for the side dish. The skins were thin and pan-fried till crispy. But the amount of meat could be more. When I bit into the gyoza, it kinda collapsed in probably due to insufficient filling. The meat within was tasty though.Gyoza (3 pcs)Guess this is a one-time visit for me, as it falls below my expected standards. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-06-06
13 views
Ramen Kagetsu Arashi is a three week old casual dining outlet occupying the space vacated by EspresSoup which closed end March 2013. The restaurant resembles a fast food outlet painted in black and bright orange with low white tables and stools. Be prepared to queue if you visit during lunch hours but service is fast. The cheerful, chatty and helpful crew make lunching here a pleasure.Ramen is priced from $12.90++ but for weekday lunch, you get a beverage and choice of side dish by topping up $2.00 to your ramen for a set meal. Dining here is fun because you get to customize your ramen to your preferences. There is an assortment of condiments set out at every table, together with a huge jug of iced water for those who dp not wish to order any drinks. Besides the usual shoyu type sauces and Japanese chilli powder, this restaurant provides black pepper (from Fauchon, no less), yukitari (very finely shredded seaweed seasoned with table salt and red pepper) and their special pickled chives which is made in house daily by marinating freshly cut green chives in salt and a spicy chilli paste.The specialty here is chashu ramen with a choice of tonkatsu (referred to here as 'genkotsu') broth, shoyu broth or salted tonkatsu broth. There is only one type of ramen resembling spaghetti in appearance. I ordered the Arashi Genkotsu Ramen $12.90++ ~ a big bowl of ramen in a rich soup full of residue from many hours of boiling pork bones, tendons and their secret blend of ingredients. Each bowl has a piece of seaweed, two slices of their yummy melt-in-the-mouth chashu and half a hard boiled egg. The server also brought us a saucer of peeled, fresh garlic cloves together with a garlic crusher. I added the black pepper, chilli powder, yukari, their house special of pickled chives and freshly crushed garlic to my soup. Voila, here was my spicy tonkatsu ramen with lots of chives for fibre to make a balanced meal. However I regretted adding too much condiments and pickled chives to my soup which made it too salty for me to slurp it up after I had finished the noodles. What a waste of the collagen-rich hearty broth. So my advice is to add the condiments selectively and sparingly to avoid ending up with an oversalted soup. Would also suggest that diners opt for their signature 'genkotsu' broth ~ this is just a tad salty without adding any shoyu. I think the miso-based or shoyu-based broth would be too salty even without adding any of the condiments provided at the table. However the server did mention that native Japanese diners have a higher saltiness threshold compated to local diners who prefer a lighter taste; the restaurant is tweaking the original recipe based on customer feedback to adapt the salt level of their broth to local tastes. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)